Branzino al Forno con Patate al Limone (Baked Sea Bass with Lemon Potatoes)
Category: Main Courses
Servings: 4
This Branzino al forno con patate al limone (Baked Sea Bass with Lemon Potatoes) is a delightful Mediterranean dish that combines the delicate flavor of branzino with the zesty aroma of lemon and fresh herbs. The oven-baked fish, wrapped with aromatic fennel and slices of lemon, is perfectly complemented by the tender and flavorful lemon-infused roasted potatoes. With its simple preparation, this recipe will bring the taste of the sea right to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Branzino (Sea Bass) | 550g |
| Potatoes | 600g |
| Lemons | 1 |
| Wild Fennel (Finocchietto Selvatico) | 1 sprig |
| Extra Virgin Olive Oil | 40g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Garlic | 1 clove |
| Rosemary | 4 sprigs |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 40g |
| Carbohydrates | 30g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 300mg |
Instructions
Step 1: Prepare the Branzino (Sea Bass)
Begin by cleaning the branzino. Using a fish scaler or the back of a knife, scale the fish, starting from the tail and moving towards the head, making sure to cover the entire surface of the fish. You can also do this over the sink to avoid making a mess.
Next, using kitchen scissors, make a cut along the fish’s belly, starting from the tail. Gently remove the internal organs and rinse the fish under cold running water to clean it thoroughly. Remove the fins with the scissors as well, ensuring the fish is fully prepped for cooking.
Step 2: Prepare the Potatoes
Peel the potatoes and cut them into wedges. In a large bowl, toss the potato wedges with olive oil, rosemary sprigs, salt, and pepper, ensuring the potatoes are evenly coated with the seasonings.
Transfer the potatoes to a baking tray lined with parchment paper and bake them in a preheated static oven at 190°C (375°F) for about 25 minutes, or until they begin to soften and take on a golden color.
Step 3: Stuff the Branzino
While the potatoes are baking, season the inside of the branzino with salt and pepper. Slice the lemon into thin rounds and insert two slices into the fish’s belly along with a sprig of wild fennel. This infusion of lemon and fennel will add a lovely aroma and depth of flavor to the fish.
Step 4: Prepare the Fish for Baking
Once the branzino is stuffed, wrap it tightly in parchment paper. Then, wrap the entire parcel in aluminum foil to ensure that it stays sealed while baking, creating a steamy effect that will keep the fish tender and juicy.
Step 5: Bake the Fish
After the potatoes have cooked for 25 minutes, remove them from the oven. Place the wrapped branzino parcel on the same baking tray and return it to the oven. Bake both the fish and potatoes together at 190°C (375°F) for an additional 25-30 minutes, until the fish is cooked through and tender.
Step 6: Serve
Once the branzino is fully cooked, remove the parcel from the oven and carefully unwrap it. Transfer the fish to a serving platter and serve alongside the roasted lemon potatoes. The aromatic fennel and lemon slices inside the branzino will impart a wonderful fragrance, making this dish both a treat for the eyes and the palate.
Tips for Perfect Branzino al Forno with Patate al Limone:
- Fresh Fish: For the best flavor, use fresh branzino. If using frozen, make sure the fish is completely thawed before cooking.
- Herb Variations: Feel free to experiment with other herbs like thyme or oregano, which also pair well with the delicate flavor of sea bass.
- Lemon Zest: For an extra burst of citrus flavor, consider grating a little lemon zest over the potatoes before baking.
- Serving Ideas: This dish pairs beautifully with a light white wine such as Pinot Grigio or Sauvignon Blanc. Add a fresh salad on the side for a complete meal.
Enjoy your Branzino al forno con patate al limone, a dish that brings the flavors of the Mediterranean straight to your table!
